Korean Rice Bowl
- 2 cups rice
- 1/2 cup diced japanese eggplant
- 1/2 cup diced Moloka‘i sweet potato
- 1/2 cup diced fresh Hamakua mushroom
- 1/2 cup diced taro or dasheen
- Rinse the rice with a few changes of water and place in rice cooker pot. Add the eggplant, sweet potato, mushroom and taro and turn rice cooker on. When the rice cooker switches off, allow the rice to sit for 10 to 15 minutes before serving. Serves 4.
- Note: The amount of rice indicated is measured with a standard measuring cup. Rice cooker measuring cups measure about ¾ of a standard cup.
There are so many different items that you can put on top of a bowl of rice for bi bim bap, the traditional Korean rice bowl. Each seasoned vegetable or protein will create layers of mouthwatering flavors. You can top off your rice bowl with a sunnyside-up egg and some spicy sauce if you like. Here are some suggestions but feel free to expand and be creative.
Seasoned bean sprouts
Sliced cucumber, sprinkled with salt and drained
Fresh corn kernels
Fresh sautéed Hamakua mushrooms
Ground beef, sautéed in oil, seasoned with soy sauce
Iriko, seasoned tiny fish*
Blanched vegetables such as broccoli, cauliflower and spinach, seasoned with sesame oil and salt
Pickled and seasoned turnips, sesame leaves and radishes*
Zucchini juhn, fried zucchini slices
Fish juhn, fried fish slices
Pickled radish (takuan)*
*Available at Korean supermarkets such as Palama Market and Queen's Supermarket.